In a blender, add eggs, flour, sugar, milk, butter, vanilla and salt. Blend for 20 seconds. Let batter sit for 20 minutes or overnight in refrigerator.
Before cooking crepes, add zest from orange to batter.
Heat non-stick pan on medium-high heat and ladle ¼ cup of batter onto center of pan. Cook for about a minute and carefully flip.
Cook another minute and remove from heat. Repeat process until you’ve used all of the batter.
To assemble crepes, cut a slit to the middle of the crepe and fill each quarter with the following steps.
Spread chocolate hazelnut spread over half the crepe (quarters 1 and 2).
Add 1 tablespoon of Blood orange segments to the next section (quarter 3).
Add 1 tablespoon of Mascarpone cheese onto last section (quarter 4).
Fold each quarter of the triangles onto themselves to produce a layered crepe.
Garnish with Blood orange butter sauce (instructions below) and serve.
Blood orange butter sauce
In a pan add blood oranges, butter and powdered sugar.
Cook on medium-low heat until heated and combined. Set aside.
